A Taste of the Mediterranean Sun
Transport your taste buds to a sun-drenched patio with this incredibly simple yet profoundly flavorful Roasted Eggplant and Pepper Salad. The magic happens in the oven, where the vegetables char and sweeten, developing a deep, smoky flavor that’s simply irresistible. Dressed with a bright lemon-garlic vinaigrette, this dish, often called Escalivada, is a celebration of summer’s best produce. It’s versatile, delicious, and perfect for sharing.
Ingredients
• 1 lb / 450 g eggplants, about 5 or 6 small
• 2 large green bell peppers, about 14 oz / 400 g
• 2 large pimiento peppers, about 10 oz / 300 g
• 2 Tbs / 30 ml extra virgin olive oil
• 2 Tbs / 30 ml fresh lemon juice
• 1 clove garlic, minced or pressed
• Sea salt to taste
• Freshly ground black pepper to taste
Instructions
1. Preheat your oven to its highest setting, around 450°F / 230°C, or set your broiler to high. Arrange the whole eggplants and peppers on a baking sheet. Roast or broil, turning every 10-15 minutes, until the skins are deeply charred, blistered, and blackened all over. This is key to the smoky flavor!
2. Remove the vegetables from the oven and let them cool on the baking sheet until you can safely handle them. The charred skins should peel off easily. Gently peel the skin from the eggplants and peppers and discard.
3. For the peppers, remove the stem, seeds, and any white pith from the inside. Slice the peeled eggplant and peppers into rustic strips, roughly 1 inch long and ½ inch wide. Don’t worry about perfection; the varied shapes add to the charm.
4. In a medium bowl, combine the vegetable strips with the olive oil, fresh lemon juice, and minced garlic. Season generously with salt and freshly ground black pepper. Gently toss to combine. For the best flavor, cover and let the salad marinate for at least one hour at room temperature before serving.
Nutritional Information
• Serving Size: 1/6 of recipe, Calories: 95, Fat: 7g, Carbohydrates: 8g, Fiber: 4g, Sugar: 4g, Protein: 1g. Please note this is an estimate and can vary based on ingredient size and quantity.
Pro Tips
• Don’t be afraid to really blacken the skins under the broiler or on a grill. This deep char is what creates the signature smoky flavor and makes the skins easy to peel.
• For even easier peeling, place the hot, roasted vegetables in a bowl and cover it tightly with plastic wrap for 10-15 minutes. The trapped steam will loosen the skins right off.
• This salad tastes even better the next day! The flavors meld and deepen overnight, making it a perfect make-ahead dish for parties or meal prep.
• Add a pinch of smoked paprika to enhance the smokiness, or a sprinkle of fresh chopped parsley or basil for a burst of freshness just before serving.
FAQ
Q: How can I add protein to make this a more filling vegetarian meal
A: To boost the protein, toss in a can of rinsed chickpeas or white beans like cannellini. For a non-vegan option, crumbled feta cheese is delicious. You can also top the salad with toasted almonds or sunflower seeds for extra crunch and protein.
Q: Can I use other vegetables in this roasted salad
A: Absolutely. This recipe is very forgiving and works well with other vegetables that roast well. Try adding zucchini, red onion, or whole ripe tomatoes. Simply roast them alongside the eggplant and peppers until tender and charred.
Q: How should I store this roasted eggplant salad
A: This salad is perfect for meal prep. Store it in an airtight container in the refrigerator for up to 4 days. The flavors actually get better overnight as the vegetables marinate in the vinaigrette. Serve it chilled or at room temperature.
Q: Is this roasted vegetable salad vegan
A: Yes, this recipe is naturally vegan as written. It contains only vegetables, olive oil, lemon juice, and seasonings. It’s a fantastic plant-based dish that’s full of flavor.
